The coconut filling is the real star in these breakfast rolls. To take this recipe to the next level add an extra glaze on top, and sprinkle with flaked coconut.
Use leftover baked potatoes to make spicy and crispy Southwest O'Brien Potatoes.
Broiled eggs and veggies work well for breakfast or lunch. Make a small portion for one or two, or break out the big cast iron for Sunday brunch.
Jazz up a winter weekend with these buttermilk waffles, or break all the rules and serve them for dinner.
St. Lucia Day is celebrated Dec. 13 in Sweden and across Scandinavian communities in the United States. These saffron buns play a big part in the annual family holiday tradition.
Christmas flavors may be in full swing, but it doesn't have to be the end for pumpkin. Put lingering cans of pumpkin puree to good use with this waffle recipe.
Do you love the pumpkin flavors of the season? Then try this delectable and easy pumpkin cream cheese spread.
These scones can be made in the food processor, and come out moist and sturdy. Use the dough as a template and add your choice of dried fruit and spices.
What's better on a chilly fall morning than pumpkin pancakes? Butter pecan syrup, and maybe even a side of bacon, turns breakfast into a special meal.
Adapted from 'The Southern Vegetarian Cookbook,' this red eye gravy gets its umami-rich, sausage-like flavor and texture from mushrooms, herbs and spices. Paired with easy-to-make drop biscuits, it creates an iconic Southern breakfast.
Based on a basic not-too-sweet molasses muffin, accented with a triple dose of ground, fresh, and crystallized ginger, these spicy muffins will disappear fast.
For grad students with busy schedules, a pancake party was the perfect way to unwind after a week of classes and tests.
Smoothies aren't just for summer. Make the most of fall flavors by working frozen cranberries into your smoothie repertoire.
There's nothing like a cup of coffee or tea and a warm scone drizzled with honey and butter on a lazy morning. Use fresh or frozen cherries for this recipe.
Moist and fluffy with a nice crunch from the streusel topping, these muffins are first-rate.
Summer isn't quite over yet! Roast some chiles and throw them in with eggs, onions, corn, zucchini, and cheese for a lovely weekend frittata.
Egg whites and ricotta take these pancakes to new heights. Serve them with seasonal summer fruit and honey or syrup and bring a restaurant-style brunch to your kitchen table.
Get a whiff of Elizabethan England with these orange, cinnamon, and date muffins.
Served warm, these pineapple muffins with a crunchy streusel topping is like having your own personal-sized pineapple upside down cake.
Ever thought about jump starting your day with vegetables? Mix some kale with sweet pineapple into a smoothie and you'll forget this is a 'good for you' breakfast.
Sometimes the simplest ingredients combine to make something absolutely divine. Serve this cake in the morning or for tea and call it a coffee cake, serve it after supper with a scoop of ice cream and call it dessert.
Calling all bakers: We're looking for your best homemade muffin recipe. Share it with Stir It Up!, and you could win a signed copy of chef Joanne Chang's newest cookbook, 'Flour, Too.'
Itching for a summer project? Try making your own yogurt! With milk, active cultures, and a little bit of time you'll have the creamiest, smoothest yogurt you've ever tasted.
Everything they say about Vitamixes is true. Here's a great smoothie to prove it.
Other than their shape, these savory pancakes have very little in common with the sugary breakfast staple. Not only are they good, they are good for you, too.